Open AccessEffect of 1-methylcyclopropene and ethylene on the physiology of peach fruits (Prunus persica L.) cv. Dorado during storage
Author(s) -
Luz Amparo Mariño-González,
Claudia Marcela Buitrago,
Helber Enrique Balaguera-López,
Efraín Martínez-Quintero
Publication year - 2019
Publication title -
revista colombiana de ciencias hortícolas/revista colombiana de ciencias hortícolas
Language(s) - English
Resource type - Journals
eISSN - 2422-3719
pISSN - 2011-2173
DOI - 10.17584/rcch.2019v13i1.8543
Subject(s) - postharvest , ethylene , climacteric , prunus , ripening , 1 methylcyclopropene , chemistry , horticulture , respiration rate , respiration , titratable acid , cold storage , prunus salicina , food science , botany , biology , biochemistry , genetics , menopause , catalysis
The peach (Prunus persica L., family Rosaceae) is a drupe that is consumed fresh and used in industry; it has a climacteric behavior and, because of its high water content, is highly perishable. This study aimed to evaluate the effect of 1-methylcyclopropene (1-MCP) and ethylene on the postharvest physiology of peach fruits cv. Dorado. Harvested fruits with 100% green, 0% yellow skin color were used in a completely randomized design with four treatments: ethylene, 1-MCP, 1-MCP+ethylene and a control. After treatment, the fruits were stored at room temperature. During storage, the respiration rate, weight loss, firmness, color index of the skin, total soluble solids, total acidity and maturity ratio were evaluated. The results showed the efficiency of 1-MCP in peach cv. Dorado: 1-MCP decreased the respiration rate, color index of the skin, soluble solids and maturity ratio, while the firmness and total acidity were greater. The ethylene application showed an opposite effect, suggesting that it may regulate a large part of peach cv. Dorado ripening.